Miso Honey Glazed Eggplant Wedges
Calling all eggplant lovers! I’ve got a recipe for you…Miso Honey Glazed Eggplant Wedges. They’re soft and tender, like buttah 🧈with a slightly sweet and salty kind of nutty🤪 crunchiness that’s so appealing. Pair with the creamy tahini sauce and you have a mouthful of tastiness!
Jump to RecipeIngredients
Organize ingredients – eggplant, miso, honey, sesame seeds, tahini, garlic, lemon, sesame oil, olive oil, gluten free soy sauce, and rice vinegar.
Miso Honey Marinade
Place miso, honey, olive and sesame oils, gluten free soy sauce, and rice vinegar in a medium sized bowl. Mix until thoroughly combined. Line a baking sheet with foil or parchment paper. Transfer eggplant wedges to the baking sheet and spoon approx. 3/4 of miso marinade onto the eggplant. Toss together with tongs or your hands until wedges are fully coated with the marinade. Reserve extra marinade for later. Set aside.
Coating One Side of the Eggplant Wedges with Sesame Seeds
Place sesame seeds onto a large plate and dip one side of each wedge into the sesame seeds. You can completely cover the side with sesame seeds as I did or you can sparsely sprinkle them on…or do something in between. It’s up to you!
Cooking the Eggplant Wedges
Preheat the oven to 400 degrees. Place wedges sesame side up and cook for 15 minutes. Flip the eggplant to sesame side down, lightly brush on additional miso honey marinade (if desired), and continue baking for 10-12 minutes, until the eggplant is tender, and golden brown. Approx. 25-27 minutes total cooking time.
Tahini Dipping Sauce
While eggplant is cooking place tahini, garlic, lemon juice, and a pinch of salt in a medium-sized bowl. Mix until combined. The mixture will be thick. Add 2 tablespoons of water (or more) to thin out the sauce and reach the perfect consistency.
Miso Honey Glazed Eggplant Wedges
Place eggplant wedges on a platter, drizzle reserved miso honey marinade over top, and garnish with chopped parsley or chives (optional). Serve with the tahini dipping sauce.
Miso Honey Glazed Eggplant Wedges
Ingredients
- 1 medium-large eggplant
- 1/4 cup miso gluten free
- 3 tablespoons honey
- 2 tablespoon olive oil
- 2 tablespoons sesame oil
- 1 tablespoon gluten free soy sauce I use San-J
- 1 tablespoon rice vinegar
- 1/3 cup sesame seeds
Tahini Dipping Sauce
- 1/4 cup tahini I use Soom
- 2 garlic cloves minced or grated
- 2 tablespoons lemon juice fresh squeezed
- pinch of salt
- 2 tablespoons water more as needed to thin out the sauce to desired consistency
Instructions
- Preheat oven at 400°F.
- Place miso, honey, olive and sesame oils, gluten free soy sauce, and rice vinegar in a medium sized bowl. Mix until thoroughly combined. Set aside.
- Cut eggplant in half lengthwise and then cut each half into 4-6 wedges, for a total of 8-12 wedges. If wedges are very long, cut in half.
- Line a baking sheet with foil or parchment paper. Transfer eggplant wedges to the baking sheet and spoon approx. 3/4 of miso marinade onto the eggplant. Toss together with tongs or your hands until wedges are fully coated with the marinade. Reserve extra marinade for later.
- Place sesame seeds in a large plate and dip one side of each wedge into the sesame seeds. You can completely cover the side with sesame seeds as I did or you can sparsely sprinkle them on…or do something in between. It's up to you! Return eggplant wedges to the baking sheet, sesame side up.
- Bake for 15 minutes, on the middle rack, flip the eggplant to sesame side down, brush on additional miso honey marinade (if desired), and continue baking for 10-12 minutes, until the eggplant is tender, and golden brown. Approx. 25-27 minutes total cooking time.
Tahini Sauce
- While eggplant is cooking place tahini, garlic, lemon juice, and a pinch of salt in a medium-sized bowl. Mix until combined. The mixture will be thick. Add 2 tablespoons of water (or more) to thin out the sauce and reach the perfect consistency.
Assembly
- Place eggplant wedges on a platter, drizzle reserved miso honey marinade over top, and garnish with chopped parsley or chives (optional). Serve with the tahini dipping sauce.
Notes
Recipe from Carolina Gelen’s Instagram account.
If you like this recipe, you may also like these other GFchow recipes. Eggplant with Honey, Crispy Garlic and Ricotta, Gluten Free Eggplant Gratin, and Sweet and Spicy Korean Short Ribs.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
